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Quick Chicken Liver Pate

Submitted by Yummy 11 June 2009

Individual servings in ramekins makes an ideal starter which can be cooked up to 2 days in advance and kept in the fridge, serve with triangles of toast or warm crusty bread



1lb Chicken Livers,2oz Butter,Large Onion -chopped,2 Stalks celery de-stringed,2 Garlic Cloves,1pkt Bacon Lardons about 250g,3Tbsp Chopped Parsley,1tsp Salt,1Tsp Black Peppercorns,2TBsp Dry Mustard Powder,1/4 tsp ground Cloves,Dash of Tabasco Sauce,tbsp Brandy,Melted Butter for Sealing


Fry Onion and lardons in a pan with the butter until golden brown, but not darkened.
Add Celery, Garlic, Chicken Livers and cook until the livers are cooked through
Once cooked, after around 10mins, take off the heat and add the rest of the ingredients
Stir around and allow to cool slightly
Blend all the ingredients until as smooth as you prefer and then pour into small ramekins, or a large dish.
Once cool and set pour the melted butter over the top and seal. A small parsley leaf can be placed on top of the pate and under the butter to give a nice effect.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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